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Chorizo, Pork Belly and Chickpea Casserole 1

Chorizo, Pork Belly and Chickpea Casserole

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours 15 mins
  • Total Time: 2 hours 30 mins
  • Yield: 6-7 1x
  • Category: Main Course
  • Cuisine: Free Style


Chorizo, Pork Belly and Chickpea Casserole is a dish of Chorizo, Pork Belly and Chickpeas prepared in a casserole with herbs and spices like fennel seeds, onions, garlic, thyme, bay leaves and tomatoes.


  • 900 g pork belly, cubed
  • 200 g chorizo, sliced
  • 400 g can chickpeas
  • 400 g can chopped tomato
  • 2 tbsp tomato paste
  • 3 tbsp red wine vinegar
  • 1 large carrot, finely chopped
  • 2 pcs bay leaves
  • 1 thyme sprig
  • 1 tsp fennel seeds
  • 1 tsp dried chilli flakes
  • 2 tsp paprika
  • 1 large white onion, sliced
  • 4 cloves garlic
  • 1 tsp brown sugar
  • olive oil
  • salt
  • freshly ground black pepper
  • chopped parsley


  1. Place Dutch Oven on top of a stove top, add olive oil then brown pork belly on all sides. Remove the pork then set it aside.
  2. Add the chorizo and let it cook for a minute.
  3. Add the carrots, onions, garlic, fennel seeds, chilli flakes and paprika, sauté in low heat for 5 minutes.
  4. Add the tomato paste, brown sugar and red wine vinegar, cook in high heat for a minute then pour the chopped tomatoes.
  5. Stir in the pork, season with salt and freshly ground black pepper then mix evenly to coat the pork with the sauce, cover your Dutch oven then place in a 160C preheated oven and cook for 1 hour and 45 minutes. Mix gently and check liquid level occasionally, add water as needed.
  6. Stir in the chick peas, return to the oven then continue to cook for 15 more minutes.
  7. Remove from oven, stir in some chopped parsley then serve.